Description
Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a flavorful and vibrant side dish that combines golden-brown potatoes with sweet carrots and tender zucchini. Seasoned with fresh garlic and herbs, this easy-to-make recipe fills your kitchen with a tantalizing aroma that will have everyone gathering around the table. Perfect for weeknight dinners or festive gatherings, these roasted veggies are sure to impress with their delicious flavor and stunning presentation.
Ingredients
- 2 cups Yukon Gold potatoes, diced
- 1 cup carrots, sliced
- 1 cup zucchini, sliced
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the potatoes, carrots, and zucchini into even bite-sized pieces.
- In a large bowl, combine the vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly.
- Spread the seasoned veggies in a single layer on a lined baking sheet.
- Roast in the preheated oven for 25-30 minutes, tossing halfway through for even crispiness.
- Serve hot with an optional sprinkle of fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize the recipe by adding bell peppers or swapping herbs according to preference. For extra flavor, consider sprinkling some grated Parmesan cheese before serving. Store leftovers in an airtight container in the fridge for up to three days; reheat at 375°F until crispy.